Hi! – From the get go, I’d like to clarify that I’m not really here to showcase, nor ask for advice on the plating as shown here in itself.
I had a few ideas for a dish and decided to try them out – Both components that I was trying went great, but I didn’t manage to bring it all together at the end very well.
The ideas I was trying out where:
Potato milles feulle:
Which for a first try worked great! Pommes paves layers made but half thickness of what you’d normally make, with piped in pommes purée and then crusted in the oven.
I’m so gonna try this again, it even held up nicely when eating, like eating a pastry entirely made from savory potatoes.
Beef pinwheels
Short rib strips, padded dry, stripped of membrane, dry cured, tied with twine, browned with tallow on both sides then braised with red wine and mirepoix.
Browned at the end while making the jus.
The other components are the aforementioned jus, pickled fiddleheads, pea sprouts, glazed shallots and a pea sprout & Parmesan pesto.
I think there’s a germ of an idea for a good dish here – How would make this coherent and tie together nicely?
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Hi! – From the get go, I’d like to clarify that I’m not really here to showcase, nor ask for advice on the plating as shown here in itself.
I had a few ideas for a dish and decided to try them out – Both components that I was trying went great, but I didn’t manage to bring it all together at the end very well.
The ideas I was trying out where:
Potato milles feulle:
Which for a first try worked great! Pommes paves layers made but half thickness of what you’d normally make, with piped in pommes purée and then crusted in the oven.
I’m so gonna try this again, it even held up nicely when eating, like eating a pastry entirely made from savory potatoes.
Beef pinwheels
Short rib strips, padded dry, stripped of membrane, dry cured, tied with twine, browned with tallow on both sides then braised with red wine and mirepoix.
Browned at the end while making the jus.
The other components are the aforementioned jus, pickled fiddleheads, pea sprouts, glazed shallots and a pea sprout & Parmesan pesto.
I think there’s a germ of an idea for a good dish here – How would make this coherent and tie together nicely?
Thanks in advance.